Easy Sheet Pan Chicken Fajitas

If you’re looking for a quick, flavorful, and protein-packed meal prep idea, these easy Sheet Pan Chicken Fajitas will quickly become your go-to. With vibrant bell peppers, juicy chicken, and taco seasoning (store-bought or make your own), this one-pan wonder is not only easy to clean up, but it’s also perfect for batching out meals for the week. Bonus: we’ve included a delicious vegetarian version that doesn’t skimp on protein!

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Homemade Taco Seasoning

Here’s a simple mix you can shake up in seconds:

Mix all ingredients together and store in a small jar. Makes enough for one sheet pan recipe.

Whether you’re feeding a family, prepping lunches for the week, or just craving something hearty and wholesome, these Sheet Pan Chicken Fajitas hit the mark. Full of color, rich in nutrients, and flexible for any dietary style, this is a recipe you’ll want on repeat.

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Easy Sheet Pan Chicken Fajitas

Cook Time 30 minutes
Servings 4 people
Calories 285 kcal

Ingredients

  • 1.5 pounds boneless chicken breasts, sliced intro strips or chunks
  • 1 tbsp olive oil
  • 1 batch taco seasoning (make your own, or use 1 packet)
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 poblano pepper, sliced optional but gives a smoky kick!
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • Optional Toppings: Guacamole, chopped cilantro
  • Sub in one can of chick peas (drained), and one block of cubed extra-firm tofu (14 oz) for a vegetarian option.

Instructions

  1. Preheat oven to 425°F (220°C).

    In a large bowl, toss chicken, olive oil, and taco seasoning until coated.

    Add all your sliced peppers, tomatoes, and onions to the bowl. Toss again to combine.

    Spread everything evenly on a sheet pan lined with parchment or foil for easy cleanup.

    Roast for 20–25 minutes, or until the chicken is fully cooked (internal temp should reach 165°F/74°C).

    Top with fresh cilantro and a scoop of guacamole just before serving.

    Serve over cauliflower rice, quinoa, or rice (optional).

Recipe Notes

Approximately 280–285 calories per serving, including 1 tbsp guacamole but without rice or cauliflower rice.

 

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